for 4 person

Fish

2	gilthead seabream ready to cook (each approx. 350 g)
¼ tsp	salt
a little	pepper
1 bunch	flat-leaf parsley, half roughly chopped
2	garlic cloves, sliced
1 tbsp	olive oil

Spicy tomatoes

350 g	yellow and red cherry tomatoes, quartered
1	red chilli pepper, deseeded, finely chopped
½ dl	white wine
½ dl	water
½ tsp	sea salt
a little	pepper

To bake

1 tbsp

olive oil

How it's done

Fish

Rinse the fish (inside and out) in cold water, pat dry. Season the fish inside and stuff with several sprigs of parsley. Score the surface of the fish on both sides and place the slices of garlic in the incisions. Brush the fish with oil, place in the roasting tin.

Spicy tomatoes

Surround the fish with the tomatoes, chilli pepper and remaining parsley. Add the wine and water, season.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Drizzle the fish with oil.

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